ICAR Research Data Repository for Knowledge Management
Optimization of Infrared Heating Conditions of Sorghum Flour Using Central Composite Design
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/12120/
http://dx.doi.org/10.1007/s10068-015-0216-7 |
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| Title |
Optimization of Infrared Heating Conditions of Sorghum Flour Using Central Composite Design |
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| Creator |
Indhurathna, Swaminathan
Manisha, Guha Umesh Hebbar, H. |
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| Subject |
06 Sorghum
04 Irradiation |
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| Description |
Storage stability parameters like free fatty acid (FFA) content and lipase activity were evaluated for infrared heated sorghum flour. Infrared heating conditions (temperature and duration) were optimized using a central composite design. Processing at a temperature of 120oC for 8.5 min was optimum to provide the lowest FFA content (0.03%), lipase activity (15 μeq·mg/h), and peak viscosity (318 BU). Correlation coefficient values (R2) for responses of FFA content (96.24%), lipase activity (97.74%), and peak viscosity (90.87%), derived using experimental data, indicated that the model was a good fit. Infrared heating at 120oC for 8.5 min can be useful for development of shelf stable sorghum flour. |
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| Date |
2015
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/12120/1/Food%20Science%20and%20Biotechnology%20October%202015%2C%20Volume%2024%2C%20Issue%205%2C%20pp%201667-1671.pdf
Indhurathna, Swaminathan and Manisha, Guha and Umesh Hebbar, H. (2015) Optimization of Infrared Heating Conditions of Sorghum Flour Using Central Composite Design. Food Science and Biotechnology, 24 (5). pp. 1667-1671. |
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